THE OUTLAW TAKEAWAY MENU FOR MARCH 5, 6 & 7!

Rich but fresh with ripe black cherries & blackberry.

3 COURSE DINNER: Included is tonight's appetizer of DUCK CONFIT CROSTINI - Crisp baguette slice topped with faux gras, duck confit & red onion marmalade. Accompanied by endive, frisee & tart apple salad tossed with walnut oil & sherry vinaigrette; Tonight's entree of STEAK CHIMI CHURI - Charcoal grilled Angus beef petite tender topped with classic Argentinian sauce of chopped parsley, oregano, garlic, olive oil & red wine vinegar. Accompanied by dauphine potatoes, red wine jus lie & charred broccoli; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Home made sugared biscuit layered with Gran Marnier macerated fresh strawberries & heaps of Chantilly whipped cream.

3 COURSE DINNER: Included is tonight's appetizer of DUCK CONFIT CROSTINI - Crisp baguette slice topped with faux gras, duck confit & red onion marmalade. Accompanied by endive, frisee & tart apple salad tossed with walnut oil & sherry vinaigrette; Tonight's entree of SEARED TEXAS REDFISH - Cracker crumb crusted fillet pan seared and served over creamy fresh corn & shrimp chowder. Accompanied by sautéed spinach; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Home made sugared biscuit layered with Gran Marnier macerated fresh strawberries & heaps of Chantilly whipped cream.

3 COURSE DINNER: Included is tonight's appetizer of DUCK CONFIT CROSTINI - Crisp baguette slice topped with faux gras, duck confit & red onion marmalade. Accompanied by endive, frisee & tart apple salad tossed with walnut oil & sherry vinaigrette; Tonight's entree of CACIO E PEPE - Hand made tonnarelli pasta with pecorino romano, parmesan reggiano & toasted cracked black pepper. Topped with campari tomato “meatballs”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Home made sugared biscuit layered with Gran Marnier macerated fresh strawberries & heaps of Chantilly whipped cream.

Crisp baguette slice topped with faux gras, duck confit & red onion marmalade. Accompanied by endive, frisee & tart apple salad tossed with walnut oil & sherry vinaigrette.

Charcoal grilled Angus beef petite tender topped with classic Argentinian sauce of chopped parsley, oregano, garlic, olive oil & red wine vinegar. Accompanied by dauphine potatoes, red wine jus lie & charred broccoli.

Cracker crumb crusted fillet pan seared and served over creamy fresh corn & shrimp chowder. Accompanied by sautéed spinach.

Hand made tonnarelli pasta with pecorino romano, parmesan reggiano & toasted cracked black pepper. Topped with campari tomato “meatballs”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette.

Made with extra dark Belgium chocolate and toasted almonds. Served with freshly churned sour cream ice cream.

Home made sugared biscuit layered with Gran Marnier macerated fresh strawberries & heaps of Chantilly whipped cream.

Our delicious salad with Continuity Farms' fresh lettuces dressed in preserved lemon vinaigrette.